1 lb. bulk pork sausage
1 (28 oz.) can tomatoes, undrained & coarsely chopped
1 lg. onion, chopped
1 1/2 tsp. seasoned salt
1/2 tsp. dried whole thyme
1 green pepper, chopped
2 (16 oz.) cans kidney beans, undrained
1 qt. water
1 bay leaf
1/2 tsp. garlic salt
1/2 tsp. pepper
1 c. peeled, diced potatoes

Brown sausage in a large Dutch oven, stirring to crumble meat. Drain off pan drippings. Stir in remaining ingredients EXCEPT for potatoes and green pepper. Cover, simmer for 1 hour, stirring occasionally. Add green pepper and potatoes. Cover, simmer for 20 more minutes. Remove bay leaf before serving. Makes 11 cups.